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chocolate brownie cake

1 3/4 cups gluten free flour with xanthan gum 2 cups castor sugar 2/3 cups raw cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2/3 cups melted coconut oil 1 tsp vanilla extract 2 tbsps. ground flax combined with 1/4 cup water 1 cup warm water {ganache} 60g dark chocolate 30ml agave nectar 80-100ml coconut cream hazelnuts to serve

Preheat oven to 160 degrees Celsius Grease one 22cm round cake pan and one 22cm square cake pan Sift and mix flour, sugar, baking powder, cocoa and salt together in a large bowl Add oil, flax mixture, vanilla and water Stir until completely combined Spoon half the batter into the round cake pan Spoon the other half into the square pan Bake both for 25 - 30 minutes Remove from oven and allow to cool completely in cake pans

{ganache} Melt chocolate and agave nectar together in microwave or double boiler Stir in coconut cream until completely incorporated and smooth

{assembly} Carefully remove round cake from pan and place on serving plate or cake stand Remove square cake and cut into 2-3cm squares/rectangles Spread about three tablespoons of ganache onto round cake Start stacking the brownie squares onto the cake Drizzle with ganache between each layer of brownies Sprinkle hazelnuts generously over brownie cake Pour any remaining ganache over cake Serve as is or with ice cream

www.cupcakerichard.com

#vegan #glutenfree #recipe #stellersweets

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